If you have reached this page then you have come across the remnants of our old website. Please be sure to check out our new site at www.cambridgetable.com.Cheers,Robert Harris

Wednesday, March 5, 2014

Chef Elissa and I just finished the menu for our annual At The Table With Martin Langer Dinner. This year's dinner will feature wine and food from Northern Spain. The menu along with wine pairings is posted below:

Tuesday, March 4, 2014

Our Lead Event Chef Cee Curtin and I met with Jeremy of BB last week to talk climbing and the menu for the event. We decided that the best way to format the dinner is to feature cuisine inspired by a selection of Jeremy's favorite climbing locations. Since Chef Cee is an avid climber I bestowed it upon her to work up the menu, which can be found below:

At the Table with… Jeremy Balboni

Spain-El Churro

Jamon Iberico, Crostini, Whipped
Ricotta,

Tomato jam, Chorizo Croquettes, Romesco Sauce

Switzerland-Cresciano

Emmental, Gruyere,
Appenzeller Fondue

Fingerling Potatoes, Roasted
fennel,

Cauliflower, Cremini Mushroom, Brioche

Texas-Hueco Tanks

Grass Fed Beef Fajitas, Seared
Peppers and Onion

House Made Flour Tortillas
and Pickled Jalapeno

Mexican Rice and Refried Pinto Beans

First Encounter in Paris

Aribiatta

Hand Made Garganelli, Spicy
Roasted Tomato Sauce,

Parsley, Parmigiano Reggiano

Paris-Font Aine Bleu

Chocolate Soufflé, Cream
Anglaise Beignets, Milk Jam

For this special event it will be a mix of snacks at the counter followed by a four courses. Most of the courses will be family style. We think this will encourage conversation and climbing stories. Tickets to the even can be purchased here:ATW..BB

Monday, January 27, 2014

Construction on the new improved Table will commence on February 11 and should be finished by early March with a “Grand Reopening” scheduled for March 11. In addition to a new floor, and a fresh paint job, we will also be installing a custom built counter constructed of the same reclaimed lumber that the new Tables will be made of. The counter will have seating for up to 10 and will allow guests to interact with the chefs directly, while their food is cooked right in front of them. This will be especially cool for cooking lessons.

With this in mind I’ve worked up the initial offering of cooking lessons. They are typically held early in the week (mostly on Tuesday nights) so the pricing will be on the economical side. Since most folks prefer to save their special occasion six or nine course extravaganzas to Friday and Saturday night, the cooking lessons will range from tasty snacks with wine tastings to chef’s demo with a four course dinner. Only the first ten guests will get to sit at the counter..so be sure to sign up before it’s too late!

-Chef Robert

Cambridge Winter Farmers Market

7:00pm-9:00 Tuesday April 1

Learn how to cook farm fresh ingredients from the

Cambridge Winter Farmers Market

Three courses with chef Demo $45

Menu is based on what we find at the market

the format will be as follows:

Snacks at the counter with chef’s demo

Family Style dinner

Dessert

Raw Food + French Wine Tasting

7:00-8:30 pm Tuesday April 8

Explore French Wines from the Loire Valley paired with food for $35 per person

About Special Dinners at The Table

AT THE TABLE WITH...

A multi-course dinner with great wine, food and a central theme that is hosted

by an artist, author, farmer,

brewmaster, wine maker, musician etc.

A true collaboration with our host, we conduct an initial interview with the host, then work up a custom menu inspired by the conversation. Both interview and menu is then posted on this blog a few weeks before the dinner. On the night of the dinner the host joins all participants at The Table.

COOKING CLASSES

Want to learn a new cooking technique or the best way to use all the ingredients in your CSA Farm Share? Please join us at the chef's counter for a four course dinner paired with instruction. The class is not hands on, but more of an excuse to enjoy a tasty dinner and to see first hand how professional chefs cook up a mulit-course meal. Classes have varied themes. Be sure to check out the listings and book a ticket to learn.

THE FINE PRINT

The per person charge is for food only, except

for beer/wine dinners.

Beer and wine available for sale by the glass/bottle.

BYOB not allowed in Cambridge.

Tax and optional gratuity is not included.

All dinners start at the listed time, however we can not serve the first course until all guests have arrived. Please give us a call at 617-921-1930 if you happen to be late. Your seat will be forfeited 30 minutes after the listed start time if we do not hear from you.

Non-refundable tickets are pre-purchased ahead of time via EventBright In the case of a state/snow emergency resulting in cancellation of the event, your payment will be refunded or can be applied to a future event.